Vegetarian Charred Corn and Zucchini Tacos
45 Minutes Prep
45 Minutes Total
Vegetarian Charred Corn and Zucchini Tacos: Corn, onion and zucchini are charred in a hot skillet and tossed with a smoky tomato sauce to make a hearty and satisfying filling for vegetarian Mexican tacos.
- 4 tablespoons grapeseed oil
- 3 cups fresh or frozen (thawed) corn kernels
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 2 medium zucchini, cut into 1/2-inch cubes
- 1/2 cup Muir Glen™ organic fire roasted crushed tomatoes (from 14.5-oz can), undrained
- 1 chipotle chile in adobo sauce, finely chopped
- 1/2 teaspoon fine sea salt or kosher salt
- 1/4 teaspoon black pepper
- 12 corn tortillas, warmed
- 1/2 cup crumbled Cotija or feta cheese
- 1/2 cup sour cream or Mexican crema
- 1/4 cup fresh cilantro leaves
- Lime wedges
- In 12-inch stainless steel skillet, heat 2 tablespoons of the oil over high heat. Add corn; cook about 5 minutes, stirring occasionally to allow charring, until most of the corn has dark brown spots. Add onions; cook about 1 minute, tossing and stirring occasionally until softened. Add garlic; cook about 1 minute longer, stirring constantly, until fragrant. Transfer corn mixture to clean bowl. Clean out skillet, and wipe dry.
- Return skillet to high heat; add remaining 2 tablespoons oil. Arrange zucchini in single layer in skillet. Cook, without stirring, until zucchini is dark brown. Turn zucchini, and char on second side, about 2 minutes longer. Add tomatoes, chipotle chile, salt and pepper. Cook and stir 1 minute. Stir in reserved corn mixture. Serve immediately with warm tortillas, cheese, sour cream, cilantro and lime wedges.